Porcini Bolognese Recipes

VEAL, PORK AND PORCINI BOLOGNESE SAUCE

Steps:

• In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
• Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
• Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.
• Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.
• Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
• Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

PERCIATELLI WITH BOLOGNESE

Steps:

• In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions, carrots and celery. They should cook slow and lightly brown, about 20 minutes.
• In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
• When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
• Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
• Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit!

GRANDMA'S BOLOGNESE

Steps:

• Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
• Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.

BOLOGNESE LASAGNA WITH PORCINI-PARMESAN FILLING

Steps:

• For Meat Sauce.
• In a 4-qt Dutch oven, cook sausage, ground sirloin, onion, pancetta, carrot, sweet pepper, celery, and the 4 cloves of minced garlic over medium-high heat until meat is brown and onion is tender. Break up meat as it cooks. Drain off Fat.
• Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally.
• Stir in milk, basil, and oregano.
• Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.
• FOR PORCINI-PARMESAN SAUCE:.
• Place dried porcini mushrooms in a small bowl; add enough boiling water to cover. Let stand 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside.
• In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined. Slowly stir in milk and wine (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat.
• Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.
• Putting it all together.
• Preheat oven to 350.
• Spread 1 cup of the meat sauce in an ungreased 3-qt rectangular baking dish.
• Top with 3 noodles and 2 cups of meat sauce.
• Top with 3 more noodles and half of the porcini-parmesan sauce.
• Top with 3 more noodles and 2 more cups of meat sauce.
• Top with 3 more noodles and the rest of the porcini-parmesan sauce.
• Top with remaining 3 noodles and meat sauce.
• Cover lasagna with foil and bake for 30 minutes.
• Uncover lasagna; sprinkle with parmesan cheese and bake for 20 - 30 minutes more or until heated through.
• Let stand 20 minutes before serving.

VEGAN BOLOGNESE

Steps:

• Pour 400ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1 tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
• Add the garlic and thyme to the pan. Cook for 1 min then stir in the tomato purée and cook for a min more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with a lid on.
• Meanwhile, heat a large frying pan. Add the remaining oil, then tip in the chestnut, portobello and rehydrated mushrooms. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil mixture.
• Stir in the Marmite and continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
• Cook the spaghetti in a large pan of salted water for 1 min less than packet instructions. Drain the pasta, reserving a ladleful of pasta water, then toss the spaghetti in the sauce, using a little of the starchy liquid to loosen up the ragu slightly so that the pasta clings to the sauce. Serve topped with fresh basil and some black pepper.